Whole-Roasted Kabocha Squash Soup with Coconut & Cilantro

Directions

Put the whole kabocha squash on a baking sheet and roast at 400°F until tender – about 45 minutes.

Let cool slightly, and then peel (the thick peel should come off easily after roasting), slice crosswise, and scoop out the seeds; reserve the flesh for later.

In a medium to large pot, cook 1 large chopped yellow onion, 2 cloves of garlic, 1 tsp ground ginger, 1/2 tsp chili flakes (sub smoked paprika if you don’t enjoy any spice), olive oil and salt over medium-high heat.

Add the roasted squash. Add 1 can of coconut milk, and then fill the empty can with water and add that, too.

Everything in the pot should be covered by liquid. Bring everything to a boil, and then turn it down to a simmer. Cook until the vegetables are tender, and the soup is fragrant – about 25 minutes.

Stir in 1/2 cup chopped fresh cilantro and the juice and zest of a lime; puree the soup until smooth. Season to taste.